My name is Nick. I am a semi retired builder with some time on my hands and have just started smoking food. I have smoked a lot of fish over the years in a small compact smoker heated by meths burners. I now also have a small gas heated cabinet smoker with a Smokai smoke generator attached, so I can do both cold and hot smoking. I have started with brining and smoking some chicken breasts, which have come out pretty good if I may say so, ( she quite likes them as well ) I would now like to have a go at some Pastrami, so any advice would be great thanks.